Rating: 5 stars
8 Ratings
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Combine two of your favorite holiday treats in this rich and delectable dessert. This pecan pie cheesecake recipe produces a dessert worthy of a gourmet bakery, but requires a fraction of the effort. Starting with a store-bought short-cut means you can swap out whatever cheesecake filling you desire, from pumpkin pie to sweet potato pie. No matter who attends your family gathering or holiday party, this pecan pie cheesecake is sure to satisfy all of your guests.

Recipe by Southern Living January 2003

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Southern Living

Recipe Summary

Yield:
Makes 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. Thaw pecan pie according to package directions. Cut evenly into 20 thin slices, keeping wedges intact, and set aside.

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  • Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2 inches up sides of a 10-inch springform pan.

  • Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan. Reserve remaining pecan pie wedges for another use.

  • Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in confectioners sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place. Arrange pecan halves evenly around edge and center.

  • Bake at 325° for 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour. Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.

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